Ham-and-Vegetable Cobbler

Ingredients

• 1 cup baby carrots frozen
• 0.3 cup butter 
• 1 teaspoon chicken soup base 
• 2 cups finely-chopped ham diced cooked
• 0.5 teaspoon thyme dried
• 0.3 cup flour all-purpose
• 3.5 cups milk 
• 10 oz peas sweet frozen
• 14.1 oz pie crust dough refrigerated

Equipment

• sauce pan
• oven
• whisk
• baking pan

Directions

1. Preheat oven to 45
2. Melt butter in a large saucepan over medium heat. Gradually whisk in flour, and cook, whisking constantly, 1 minute.
3. Add milk and next 2 ingredients; cook, stirring constantly, 6 to 8 minutes or until thickened and bubbly. Stir in ham and next 2 ingredients; cook 4 to 5 minutes or until mixture is thoroughly heated. Spoon into a lightly greased 11- x 7-inch baking dish.
4. Unroll each piecrust on a lightly floured surface.
5. Cut piecrusts into 1 1/4-inch-wide strips. Arrange strips in a lattice design over ham mixture.
6. Bake at 450 for 40 minutes or until crust is browned and filling is bubbly.